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Cranberry-Orange French Cornbread

November 12, 2009

(Someone please come up with a better name than that for this recipe!)

Last night’s cornbread became this morning’s french toast. And it was so good!

From start to finish: 15-20 minutes
Serves: 2-4 people (or just me.)

  • 2-3 eggs
  • 1/2 c. milk
  • cinnamon and the teeniest big of nutmeg
  • 1 tsp. vanilla
  • leftover cranberry sauce (As much as you like. I used about 1/4 cup)
  • orange zest and a little juice from an orange

Don’t forget

  • cornbread
  • a little butter for the pan
  • a little more warm cranberry sauce as topping

Combine all the ingredients from the first section. Soak your cornbread in the mixture. I sliced the cornbread in half (through the inside) to soak in more flavor and make thinner pieces.

Butter the pan/griddle. Add soaked bread to pan and cook for 2-3 minutes on each side (or so).

Eat as is or with a little more cranberry sauce on top. Or you could eat with maple syrup, but it’s totally not necessary since it’s so yummy as is. It’s a little drier than regular french toast, which makes it kind of scone-y.

(This is where Scott says, “Scone. My scone!” from Friends.)


One Comment leave one →
  1. JessicainFlorida permalink
    November 13, 2009 2:24 pm

    Oh my gracious! That sounds incredible. I will have to be very good the rest of the day, but I think I need to have this.

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